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Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
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CHAPTER X
CRYSTALLIZED FRUITS
FRUITS, flowers, and leaves are preserved by means of sugar
cooked to the crystal or the soft ball stage. When permeated by
syrup they may be kept for a long time. A few recipes are given, and
others may be easily formulated with different fruits and petals.
Crystallized Mint Leaves
Wipe fresh mint leaves, remove from stems, and brush each leaf with
white of egg, beaten until stiff. Dip in one third cup granulated sugar
flavored with five drops oil of spearmint. Place closely together on a
cake rack covered with wax paper, and let stand in a slow oven until
dry. If the leaves are not thoroughly coated, the process may be
repeated.
Crystallized Rose Petals
Remove fresh rose petals from stem, coat each one with white of
egg slightly beaten, dip in granulated sugar, and place on a plate
sprinkled with sugar. Sift sugar lightly over petals, and place in
warm room near stove until dry. If petals are not thoroughly coated,
the process may be repeated.
Crystallized Pears
Take Seckel or Bartlett pears which have not begun to ripen, and
pare them, leaving the stems on. Prick in several places, cover with
cold water, and add a crystal of burnt alum for each two pears. Bring
to boiling point, and cook gently until they are tender, being careful
that they do not go to pieces. Put pears in cold water, changing it
several times until pears look clear.
Make syrup by boiling two cups sugar and one cup water five
minutes, then cool.
Drain pears, cover with cold syrup, and leave for twenty-four
hours. Drain syrup from pears, add one cup sugar, bring to boiling
point, cool, and pour over pears. Again let stand for twenty four
hours, drain syrup, add one cup sugar, bring to boiling point, and
pour over the pears while hot.
Again let stand for twenty-four hours, drain off syrup, and cook
until it spins a long thread. Add pears, let them boil for one minute,
and return both fruit and syrup to the crock for another twenty-four
hours. Drain syrup, cook to 228° F., add pears, let them boil once,
remove from syrup, let fruit dry, and it is ready for use.
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